Ingredients for Chef John Ash's Simple Pan Deglazing Sauce
Chef John Ash's Simple Pan Deglazing Sauce
- 2 Tablespoons finely minced shallots or green onions
- 3/4 cup dry red or white wine (depending on color desired)
- 3/4 cup rich chicken, fish or vegetable stock
- 3 Tablespoons softened butter
- 2 Tablespoons finely minced fresh herbs such as chives, parsley or basil (or a combination of herbs)
- Salt and freshly ground pepper, to taste
- 4 6 oz pieces of Alaska Seafood Frozen Salmon
COOK IT FROZEN! Technique
Frozen Alaska Seafood portions can be sautéed, grilled, baked, broiled, poached, steamed or added to soups and stews. Just follow these easy COOK IT FROZEN! techniques for delicious, healthy meals in minutes.
STOVETOP GRILLING OR SAUTÉING:
1. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat.
2. While the pan heats, rinse any ice glaze from frozen seafood portions under cold water; pat dry with a paper towel.
3. Brush both sides of frozen fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. (Do not use butter, sunflower or corn oil as they will burn at high heat.)
4. Place frozen fish in the heated pan and cook, uncovered, 3 to 4 minutes or until browned. Shake the pan occasionally to keep the fish from sticking.
5. Turn the fish over, season it with spices, and cover the skillet tightly.
6. Reduce the heat to medium, and cook about 5 to 8 minutes more, until the fish is opaque throughout. Adjust cook time for smaller fillets.
Instructions for Deglazing Sauce:
Pour all ingredients (except butter) into a pan, bring to a boil and simmer (reduce) for a few minutes. Whisk butter and add to sauce then pour over salomn. Delicious!